Baked Cream Cheese Spaghetti Casserole

This post has been updated on 7/9/14. Made this again and had a hard time getting the cream cheese and noodles to stir together properly. Once I got it all together and into the casserole dish it was all good. I wanted to retake the picture because the one above was driving me crazy. Needed an update that is for sure.

Baked Cream Cheese Spaghetti 036

Baked Cream Cheese Spaghetti 041

The husband and I both really liked this dish and it’s been awhile since I’ve found a really good casserole recipe to keep. I liked how creamy the noodles were and I used my stand by jarred roasted garlic tomato sauce for this. That sauce is the bomb and I suggest if you live by a Trader Joe’s to go and get some.

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I think it’s kind of hard to make a pasta dish low in fat. I had a hard time trying to keep that mac and cheese recipe around 400 calories per serving. This is another pasta dish where it’s around 400 calories.  I guess you could use those crappy tofu shirtiaki noodles  that Hungry Girl is always raving about, but why? Real pasta is so much better to use, than noodles. There’s spaghetti squash which I haven’t tried yet and I’m hoping to here some day. Anyways… if you can think of ways to make this dish even lower in calories by all means go for it.

Calories 405 | Fat 13.12g | Carbohydrate 44.07g  | Fiber 2.7g | Protein 27.89g

Servings 8

Points Plus 10

ingredients from Plain Chicken

Baked Cream Cheese Spaghetti Casserole
 
Author:
Ingredients
  • 12 oz spaghetti
  • 1 (28 ounce) jars prepared spaghetti sauce
  • 1 lb lean ground beef lean ground turkey
  • 1 tsp Italian seasoning
  • 1 clove garlic, minced
  • 8 ounces cream cheese fat free cream cheese
  • ½ cup parmesan cheese, grated
Instructions
  1. Preheat oven to 350 F degrees.
  2. In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.
  3. Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.
  4. Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.
  5. Bake for 30 minutes, until bubbly.

 

Comments

  1. Gayle says

    Oh my…..this looks so good. I am going to try this recipe. My family loves spaghetti but it seems to get old after a while. Have a great Thanksgiving. Keep posting. I do visit your site and love looking at the great pictures and recipes.

  2. Lacey says

    I tried this last night. I was quite good. Except I had a hard time mixing the creamcheese. Is there a better method?

  3. jgisvold says

    Hi Lacey, I like to mix the cream cheese in right when the noodles are warm.

  4. Julie Vold says

    I am excited for this. It is in the oven right now. I am from Grand Forks and am always looking for good Weight Watchers reciepes. Thanks I hope that it will freeze well. Do you know?

  5. Jenna says

    Go Sioux! :)

    Sorry, I haven’t tried freezing this recipe at all. Let me know if you do try doing that. Hope you like the recipe.

  6. Cheryl says

    I use the light soft (whipped)cream cheese at room temp- after I drain spagetti I put back in pan on hot burner and stir cream cheese until blended. This is easier to mix.

  7. Pam says

    I just made this and it’s very good but I’m wondering where the 10 points are coming from

  8. Kelly says

    Made this for family, substituted noodles for gluten free spaghetti noodles & it was awesome! Easy. Will make again for sure !

  9. Jackie says

    I’m waiting for it to come out of the oven as I’m posting this. ..i used whole wheat spiral noodles, with ground turkey, fat free cream cheese and also added olives and mushrooms to the pasta mix. Thank you for sharing this recipe! :)

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